It's The Not Your Typical Kale Salad Recipe
We may receive a commission on purchases made from links.
Let's not exclude our vegan friends from the cookout! VBQ maps out everything you need to throw the ultimate vegan barbecue from starters like this kale salad to desserts.
Tip: Red beets are also well suited to this kale salad. Blanch the slices 2 minutes longer.
It's The Not Your Typical Kale Salad Recipe
Prince Harry and Meghan Markle said they put months of thought into their decision to step back from royal duties, so why does Buckingham Palace seem like it's been blindsided by the announcement? This royal tea is piping hot, and we're serving up all the wild reactions.
Prep Time
15
minutes
Cook Time
30
minutes
servings
4
Total time: 45 minutes
Ingredients
- 1 medium Chioggia beet
- 6 ounces kale
- 1 carrot
- 2 cups shredded red cabbage
- 3 tablespoons peanut butter
- juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Directions
- Thinly slice the beet and tear the kale leaves into bite-size pieces.
- Cut the carrot into matchsticks. Blanch the vegetables for 2 minutes and refresh in ice water. Drain well.
- For the dressing, combine the ingredients with 1/4 cup plus 2 tablespoons (90 ml) water in a blender and process until smooth.
- Pour the dressing over the salad, mix well and refrigerate for 30 minutes before serving.